Scottish Shortbread Recipe

Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.
When I entered Scottish Shortbread at our local fair, it won a red ribbon.
As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children.
-Rose Mabee, Selkirk, Manitoba

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"@RoziKess your husband probably did the scoop method with the flour....the proper way to do it is to scoop spoonfuls of flour into the measuring cup then level off the over flow with the back of a knife. You'll get to much flour if you dip the measuring cup into your flour."

"Hubby just made a batch for me . He was worried because the butter and flour mixture was to dry ,like cornmeal . Every time he tried to knead it ,it would crumble . He didn't add the remaining flour because he thought it might dry it out and he'd never be able to knead it to roll it out. Some how, even with out the remaining flour he got the mixture to form a roll like the cookie dough that you buy in a tube and he cut them and baked them . They came out great , but he wants to know what he did wrong as he couldn't knead the dough like he was suppose to . Can someone tell him what he did wrong. The cookies are a little harder then I think they should be but the taste is spot on !"

"Best shortbread I have ever tasted. I followed the recipe exactly except for adding one teaspoon of almond extract. I divided the dough into two rolls using wax paper and put them in the refrigerator for a few hours while I ran some errands. I unrolled them and cut them into circles with a sharp knife. I baked them for 25 minutes at 375 F and they turned out amazing."